Parmesan Cheese – Added to the breadcrumb coating, as well as sprinkled over the top of the turkey cutlet after baking.Breadcrumbs – The last coating step – we used a combination of Italian seasoned breadcrumbs and panko breadcrumbs that we further seasoned with dried basil and oregano seasonings.Eggs – Also for coating the turkey cutlets, mixed with a little bit of milk.All-Purpose Flour – For coating the cutlets, which you’ll season with salt and pepper.The package freezes and thaws well which makes it very versatile – and if you can find them on sale, stock up! A one-pound package has four evenly sliced 4-ounce cutlets that are already the perfect thickness for this recipe and do not require pounding before cooking. The package is sold fresh in the meat section of the supermarket, but has air removed from the package, giving it a longer than normal shelf life. Turkey cutlet – Buy fresh pre-sliced turkey cutlets (we love the Shady Brook Farms brand).
